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Blueberry Cake with Lemon Frosting
Recipe video above. This is the blueberry cake I make when I want to go all out! It's always received with gasps of delight when the first slice is pulled out. :)Adapted from my Vanilla Cake, the crumb is soft and plush, infused with a subtle hint of lemon which goes so well with blueberries. The slight tang of cream cheese frosting is a perfect match for this cake and takes it over the top.Stays fresh for 5 whole days!
👥 12 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 30 min🔥 Cook: 25 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preparation:
2
Preheat oven: Preheat oven to 180°C/350°F (160°C fan) for ⏱️ 20 minutes before starting the batter. Place one shelf in the middle of the oven and a second beneath it.
3
Cake pans: Grease 3 x 20cm / 8” cake pans with butter and line with parchment / baking paper. (Note 9 more pan sizes)
4
Blueberries: Set aside ~1/3 of the blueberries (for scattering later). Toss the remaining blueberries in flour.
flour (, plain / all purpose (Note 1))2 cupsflour2 tsp
5
Be prepared: Have all batter ingredients measured out and ready to add in. New to baking? Read 'Tips for Success' above recipe card.
6
Batter:
7
Combine dry ingredients: Whisk flour, baking powder and salt in a large bowl. Set aside.
flour (, plain / all purpose (Note 1))2 cupsflour2 tsp
8
Whisk eggs: Beat eggs for ⏱️ 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.
large eggs (50-55g / 2oz each), at room temp (Note 2)4
9
Add sugar, then beat: With the beater still going, pour the sugar in over ⏱️ 45 seconds. Then beat for ⏱️ 7 minutes on speed 8, or until tripled in volume and white.
10
Gently add flour: Scatter 1/3 flour across surface of whipped eggs, then beat on Speed 1 for ⏱️ 5 seconds. Add half remaining flour, mix on Speed 1 for ⏱️ 5 sec. Add remaining flour, then mix on Speed 1 for ⏱️ 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
flour (, plain / all purpose (Note 1))2 cupsflour2 tsplarge eggs (50-55g / 2oz each), at room temp (Note 2)4
11
Whisk wet ingredients: Put sour cream, hot butter, oil, vanilla and lemon zest into the now-empty flour bowl. Whisk well until smooth.
sour cream (, full fat, at room temperature (Note 5))1 cuplemon zest3 tspflour (, plain / all purpose (Note 1))2 cupsflour2 tsp
12
'Temper' sour cream mix: Add about 1 1/2 cups of the egg mixture into the sour cream bowl (2 big scoops, no need to be accurate). Whisk well until smooth.
sour cream (, full fat, at room temperature (Note 5))1 cup
13
Slowly combine sour cream mix and egg mix: Turn beater back on Speed 1 then scrape the sour cream mixture into the egg mixture over ⏱️ 15 seconds, then turn beater off.
sour cream (, full fat, at room temperature (Note 5))1 cup
14
Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for ⏱️ 10 seconds. The batter should be thick but soft, not runny and thin.
15
Blueberries: Quickly but gently fold in flour coated blueberries.
flour (, plain / all purpose (Note 1))2 cupsflour2 tsp
16
Bake:
17
Divide batter between cake pans, smooth the surface. Scatter over reserved blueberries.
18
Bake ⏱️ 25 minutes or until golden and toothpick inserted into centre comes out clean. (If you cannot fit all pans on one shelf, put 2 pans in the middle shelf and 1 pan underneath. Take the top pans out at ⏱️ 25 minutes, move the lower pan to middle shelf and bake for a further ⏱️ 3 minutes)
19
Cool & frost:
20
Once out of oven, cool in cake pans for ⏱️ 15 minutes, then gently turn out onto cooling racks upside down. Peel off baking paper and cool upside down - any slight dome will flatten perfectly (for neat layers).
21
Frost upside down layers with Cream Cheese Frosting! Decorate with extra blueberries, lemon slices and edible flowers, if desired.
Extra blueberries, lemon slices, edible flowers
22
Lemon Cream Cheese Frosting:
23
Beat butter with whisk attachment in stand mixer for ⏱️ 2 minutes until fluffy and creamy, and it becomes a paler colour. Add cream cheese, then beat for ⏱️ 30 seconds just until smooth.
24
Add icing sugar / powdered sugar, then gently mix on speed 1 (to avoid an icing powder storm). If you do get a powder storm, cover with tea towel, then once mostly incorporated, beat on high for a full ⏱️ 2 minutes on Speed 7.
25
Add vanilla and lemon juice, then beat for a further ⏱️ 30 seconds. Use immediately. (Note 11 re: frosting too sloppy)
lemon juice2 tbsp
Nutrition Facts
calories
702 kcal
fat Content
37 g
serving Size
1 serving
fiber Content
1 g
sugar Content
70 g
sodium Content
119 mg
protein Content
6 g
cholesterol Content
148 mg
carbohydrate Content
90 g
saturated Fat Content
21 g
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